Rump of Beef, Mirotons a la Menagere

For mirotons take six ounces of either cold braised or cold boiled beef. Mince two ounces of onions, or one medium-sized onion, also a small shallot; fry them in butter with a whole clove of the garlic and a bunch of parsley garnished with thyme and bay leaf. Dilute with a little white wine and some brown sauce (No. 414), boil for twenty minutes, then remove the bunch of herbs and garlic. Season and place the sliced beef in a stewpan; pour the prepared sauce over, and let simmer for fifteen minutes, then lay it on a dish and cover the meat with the sauce and sprinkle chopped parsley over.